Divine Chocoflan - A Layered Chocolate Flan Delight
Indulge in the rich harmony of chocolate and creamy custard with this Divine Chocoflan. Inspired by a segment from Marcela Valladolid’s cooking show, this enchanting dessert flips the conventional cake experience upside down, literally! As the cake bakes, the luscious flan magically rises to the top, creating a stunning layered effect. The delightful combination of chocolate cake and smooth, velvety flan makes this cake a perfect treat for any occasion, whether it's breakfast, dessert, or a special celebration. The addition of cajeta caramel adds an exquisite touch, enhancing the flavors and texture. Prepare to impress with this showstopper that is sure to be a favorite among friends and family!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Softened Butter
to coat pan (Use to grease the Bundt pan.)
Cajeta Caramel Topping or Caramel Sauce
1/4 cup (Pour into the bottom of the Bundt pan.)
Butter
10 tablespoons (Room temperature, for cake batter.)
Sugar
1 cup (For cake batter.)
Egg
1 (Room temperature, for cake batter.)
All-Purpose Flour
1 3/4 cups (Sift for cake batter.)
Baking Powder
3/4 teaspoon (For cake batter.)
Baking Soda
3/4 teaspoon (For cake batter.)
Cocoa Powder
1/3 cup (Sift for cake batter.)
Buttermilk
1 1/4 cups (For cake batter.)
Evaporated Milk
1 (12-ounce) can (For flan mixture.)
Sweetened Condensed Milk
1 (14-ounce) can (For flan mixture.)
Cream Cheese
4 ounces (Room temperature, for flan mixture.)
Eggs
3 (For flan mixture.)
Vanilla Extract
1 tablespoon (For flan mixture.)
Cajeta Caramel Topping or Caramel Sauce
1/4 cup (For garnish.)
Chopped Pecans
1/4 cup (For garnish.)
Instructions
1
Position an oven rack in the center and preheat the oven to 350°F (175°C).
2
Thoroughly coat a Bundt pan with softened butter. Pour 1/4 cup of cajeta caramel topping over the bottom of the pan. Place the coated Bundt pan inside a large roasting pan to create a water bath during baking.
3
For the cake batter, in a mixing bowl, cream together the room temperature butter and sugar using an electric hand mixer or stand mixer until the mixture is light and fluffy. Carefully incorporate the egg and mix until well blended.
4
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and cocoa powder. Gradually add 1/3 of this dry mixture followed by 1/2 of the buttermilk to the creamed mixture. Alternate with the remaining flour mixture and buttermilk, blending until just combined.
5
To prepare the flan, combine the evaporated milk, sweetened condensed milk, softened cream cheese, eggs, and vanilla extract in a blender. Blend on high until the mixture is smooth and creamy, about 30 seconds.
6
Evenly spread the chocolate cake batter into the prepared Bundt pan. Slowly and carefully pour the flan mixture over the cake batter, ensuring minimal disturbance. Cover the Bundt pan tightly with aluminum foil to prevent excess moisture from entering.
7
Gently pour about 1-inch of hot, boiling water into the roasting pan surrounding the Bundt pan. This water bath will ensure the flan cooks evenly and retains its velvety texture.
8
Carefully place the roasting pan in the preheated oven and bake for approximately 1 hour and 15 minutes, or until the cake appears firm to the touch and a toothpick inserted into the center comes out clean.
9
After baking, remove the Bundt pan from the water bath and allow it to cool at room temperature for about 2 hours. This step is crucial for the cake to set properly.
10
To serve, place a large, rimmed serving platter over the Bundt pan and, using a firm grip, flip the cake over. Gently remove the Bundt pan, allowing any remaining cajeta to drip onto the beautifully inverted cake. Garnish with chopped pecans for an added crunch and serve immediately or chill for up to 24 hours for enhanced flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Divine Chocoflan?
Divine Chocoflan is a layered dessert that combines a rich chocolate cake with a creamy custard flan, often topped with cajeta caramel and pecans.
How does the 'magic' layering happen in Chocoflan?
During the baking process, the cake batter and flan mixture 'magically' swap places, with the flan rising to the top, creating distinct, beautiful layers.
What oven temperature is required for this recipe?
The oven should be preheated to 350°F (175°C) with a rack positioned in the center.
How should I prepare the Bundt pan?
Thoroughly coat the Bundt pan with softened butter and then pour 1/4 cup of cajeta caramel topping over the bottom.
What is Cajeta?
Cajeta is a thick, darkened syrup made from sweetened caramelized milk. If you cannot find it, you can substitute it with a high-quality caramel sauce.
What are the ingredients for the chocolate cake batter?
The batter consists of butter, sugar, an egg, all-purpose flour, baking powder, baking soda, cocoa powder, and buttermilk.
How do I ensure the cake batter is fluffy?
Cream the room temperature butter and sugar together using an electric mixer until the mixture is light and fluffy before adding the egg.
What is the secret to mixing the dry ingredients for the cake?
Sifting the flour, baking powder, baking soda, and cocoa powder together ensures a smooth texture and prevents lumps in the cake.
How do I incorporate the buttermilk into the cake batter?
Gradually add 1/3 of the dry flour mixture followed by 1/2 of the buttermilk, alternating until everything is just combined.
What ingredients make up the flan layer?
The flan is made by blending evaporated milk, sweetened condensed milk, softened cream cheese, eggs, and vanilla extract.
How long should I blend the flan mixture?
Blend the flan ingredients on high for approximately 30 seconds until the mixture is smooth and creamy.
In what order do I assemble the cake and flan in the pan?
First, spread the chocolate cake batter evenly into the pan, then slowly and carefully pour the flan mixture over it.
Why should I cover the Bundt pan with aluminum foil?
Covering the pan tightly with foil prevents excess moisture from the water bath from entering the batter and ruining the texture.
What is a water bath and how is it used here?
A water bath (Baño María) involves placing the Bundt pan inside a larger roasting pan filled with 1 inch of boiling water to ensure even, gentle cooking.
How long does the Divine Chocoflan take to bake?
It takes approximately 1 hour and 15 minutes, or until the cake is firm and a toothpick comes out clean.
How long must the cake cool before flipping?
Allow the cake to cool at room temperature for at least 2 hours. This step is crucial for the cake and flan to set properly.
How do I safely invert the Chocoflan onto a platter?
Place a large, rimmed platter over the Bundt pan, grip firmly, and flip quickly. Gently lift the pan so the cajeta drips over the cake.
What should I use for garnishing the finished cake?
The recipe recommends garnishing with chopped pecans and extra cajeta caramel topping for added crunch and flavor.
Can I serve Chocoflan immediately after flipping?
Yes, you can serve it immediately after unmolding, or chill it for up to 24 hours to enhance the flavor.
What size of cream cheese is used for the flan?
This recipe calls for 4 ounces of softened cream cheese for the flan mixture.
How much cocoa powder is needed for the chocolate cake?
The chocolate cake layer requires 1/3 cup of sifted cocoa powder.
Is buttermilk necessary for the cake batter?
Yes, the 1 1/4 cups of buttermilk react with the baking soda to provide lift and moisture to the chocolate cake layer.
Can I use different types of milk for the flan?
This recipe specifically requires one 12-ounce can of evaporated milk and one 14-ounce can of sweetened condensed milk for the traditional flan texture.
Who inspired this specific Chocoflan recipe?
This version was inspired by a segment from Marcela Valladolid’s cooking show.
What is the consistency of the flan after baking?
When properly baked in a water bath, the flan should have a smooth, velvety, and creamy texture.
Should the eggs be at room temperature?
Yes, using room temperature eggs helps them incorporate more easily into both the cake batter and the flan mixture.
How many eggs are used in total for this recipe?
A total of 4 eggs are used: 1 for the cake batter and 3 for the flan mixture.
Can this dessert be made in advance for a celebration?
Absolutely! Chocoflan can be made and chilled for up to 24 hours before serving, which often improves the taste.
What type of pan is best for this recipe?
A standard Bundt pan is best, as it allows the layers to flip and provides a beautiful shape for the final presentation.
Does the recipe include any nuts?
Yes, 1/4 cup of chopped pecans are used as a garnish to provide an extra crunch.